This soya chaap keema masala employs uses tempeh to mimic the texture of keema. All in an aromatic, flavorful curry that makes it even more exciting! The most popular plant-based alternative in India right now has to be soya chaap so today I’m recreating the…

Tamarind-glazed carrots on an herby scallion & pea tofu ricotta! A spring-to-summer starter highlighting some fun flavors and fun produce.  My favorite dish I made for a plant-based pop-up dinner last week celebrating spring-to-summer transition season were these tamarind-glazed carrots on an herby scallion and…

Misal pav is the recipe for everyone who loves lentils and spicy Indian food. It’s made by simmering sprouted lentils with some aromatics, tomatoes, and spices, and topped off with a variety of crunchy snacks that make the texture amazing! In my family we don’t…